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Cashew Candy Crunch Recipe

Cashew Candy Crunch Recipe

"I started making brittle in the mid 1970s and have been using this recipe for about 25 years. During the winter of 2005, I made over 170 pounds of this brittle to give to my customers." Jim Merchant, Vinton, Iowa
TOTAL TIME: Prep: 10 min. Cook: 30 min. + cooling YIELD:36 servings


  • 1 tablespoon plus 1 cup butter, divided
  • 2 cups sugar
  • 1 cup light corn syrup
  • 1 cup water
  • 2-1/2 cups unsalted cashew halves
  • 1/4 teaspoon baking soda


  • 1. Butter a 15x10x1-in. pan with 1 tablespoon butter; set aside. In a large saucepan, combine the sugar, corn syrup and water. Bring to a boil, stirring constantly.
  • 2. Reduce heat; cut remaining butter into cubes and carefully stir into syrup. Cook and stir until a candy thermometer reads 280° (soft-crack stage). Add nuts; cook and stir until candy thermometer reads 295°.
  • 3. Remove from the heat; stir in baking soda. Immediately pour into prepared pan. Cool; break into pieces. Store in an airtight container. Yield: 2-1/4 pounds.
Editor's Note: We recommend that you test your candy thermometer before each use by bringing water to a boil; the thermometer should read 212°. Adjust your recipe temperature up or down based on your test.

Nutritional Facts

1 ounce equals 171 calories, 10 g fat (4 g saturated fat), 14 mg cholesterol, 54 mg sodium, 21 g carbohydrate, trace fiber, 2 g protein.